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Equatorial Guinea is a small country with a wealth of natural resources, including its wide supply of tropical produce and Atlantic ocean fisheries. Chefs nationwide draw on this abundance of fresh, local food to create their dishes.The country’s colonial past also plays an important role at the table, as residents of this former Spanish territory often use imported cooking techniques and ingredients.

Influences

Most Equatorial Guinean cuisine is derived from its native tribes people, including pygmies and various West African ethnic tribes originating from the Bantus. The indigenous people of Equatorial Guinea use mostly plant-based ingredients, such as cassava, plantains and yams in their cooking. Early settlers and merchants from Portugal, Spain and the Middle East also influenced the tiny country’s cuisine. Today, the majority of restaurants throughout the country serve Spanish or European fare, such as tapas or marinated meat dishes.

Staples

Several primary ingredients make up the bulk of Equatorial Guinean cooking. Local produce--such as cassava, sweet potatoes, yams, plantains, leafy greens, bananas, mangoes and coconuts--feature prominently in most dishes. Travelers heading to larger cities--such as Bata, Mbini or Malabo--may buy this produce themselves at daily farmer's markets. Equatorial Guineans also take advantage of their location along the Atlantic coast to cull fresh fish, often serving their catches grilled and wrapped in leaves. Another national favorite is chicken stewed in a creamy peanut sauce over rice or boiled plantains, the main carbohydrate sources in Equatorial Guinean meals. On special occasions--such as holidays in Equatorial Guinea, birthdays or religious ceremonies--typical dishes include roast duck, chicken or seasoned, smoked beef.

Drinks

Although the coffee and cocoa industries are among Equatorial Guinea’s biggest economy boosters, the average resident there generally doesn’t consume these beverages themselves. Equatorial Guineans are more likely to drink African tea (called Osang), palm wine or a locally produced sugar cane alcohol known as malamba. Locally brewed or imported beer can also be found in Equatorial Guinea, although the latter can be pricey when purchased in the country's restaurants.

Food Culture

Equatorial Guinea is a still-developing nation whose inhabitants enjoy few of the fruits of their labor. In fact, the country is short on eateries. Most restaurants can be found in the capital of Malabo on Bioko Island or in the northern coastal city of Bata; they aren‘t always open daily. The vast majority of dining spots in these cities serve foreign cuisine, from French or Italian food to Moroccan or Chinese fare. Tourists should be prepared to tip 10 to 15 percent in Equatorial Guinea's restaurants, unless a service fee has already been added to the bill. In addition to lunch and dinner, Equatorial Guineans tend to enjoy a couple of snacks or appetizers throughout the day, such as a plate of tropical fruit.

Considerations

Visitors to Equatorial Guinea should keep a sharp eye on the water they drink; they should stick strictly to bottled or boiled water. The country’s water supply is completely non-potable and must be sterilized before drinking or even for use in brushing teeth or to clean produce. Unless you’ve observed the vegetables or fruit you’re about to eat being thoroughly cooked or peeled, its best to handle them yourself before consuming. Also, as milk in Equatorial Guinea is not pasteurized, it also needs to be boiled before consumption. Better yet, opt for powdered milk when traveling in Equatorial Guinea. Be wary of dairy products produced from unsterilized milk.